Over the years I've made garlic mashed potatoes with fresh chopped garlic &/or garlic powder and was never happy with the taste. I finally figured out the secret, roasted garlic. To roast; cut the tops off the bulbs, place in a muffin tin, rub with olive oil, cover with foil and bake for about one hour at 350. Once cooled, or you can refrigerate to use another day, squeeze out the garlic into the potatoes. I use two bulbs for five pounds of potatoes.